Chocolate Raspberry Heaven: A Decadent French Brunch Dessert

Allergens

Milk, Eggs

Ingredients

• 4 oz dark chocolate (70% cocoa) 1 cup heavy cream 1/2 cup fresh raspberries 1 tbsp granulated sugar 1/2 tsp vanilla extract 1 pinch of salt 2 tbsp unsalted butter, softened

Instructions

1. Chop the dark chocolate into small pieces and set aside.
2. In a saucepan, heat the heavy cream until it starts to steam but not boil. Remove from heat and add the chopped chocolate, stirring until fully melted and smooth.
3. Add vanilla extract and a pinch of salt to the chocolate mixture, then let it cool slightly.
4. In a separate bowl, gently toss fresh raspberries with granulated sugar. Allow them to macerate for about 10 minutes.
5. Gently fold the softened butter into the chocolate mixture until fully incorporated.
6. Divide the chocolate ganache evenly among two dessert glasses or ramekins.
7. Spoon the macerated raspberries on top of the chocolate ganache, distributing them evenly between the two servings.
8. Serve immediately, and indulge in a taste of French decadence.

Chef’s Insight

The key to this dessert is the perfect balance between the rich, velvety chocolate ganache and the bright, tangy raspberries.

Notes

For a more sophisticated presentation, serve in clear glass dessert cups that showcase the layers of chocolate and raspberries.